Foolproof Strawberry Almond Tart Recipe Perfect for Summer

Few things scream summer quite like the juicy sweetness of strawberries. Pair them with the nutty richness of almonds in a buttery tart crust, and you’ve got yourself a dessert that’s not only stunning but absolutely irresistible. This foolproof strawberry almond tart recipe is perfect for warm-weather gatherings, backyard barbecues, or even a cozy afternoon treat with tea. Trust me, once you try it, you’ll be making it on repeat!

Now, I know tarts can feel intimidating, but this recipe is here to change that. With straightforward steps and simple ingredients, you’ll be creating a dessert that looks like it came straight out of a bakery window. Let’s dive into this summer masterpiece that’s as delicious as it is beautiful!

Recipe Story: Why I Love This Strawberry Almond Tart

Strawberry almond tarts have always had a special place in my heart. Growing up, my grandmother would make her own version during peak strawberry season. She’d source fresh berries from the local farmers’ market, and the entire house would smell like a dream when the tart was baking. Her version had a rustic charm, with berries casually scattered over almond filling. It wasn’t perfect-looking, but oh, was it perfect-tasting!

Over time, I’ve adapted her recipe to make it simpler and more modern—without losing any of that nostalgic magic. The combination of strawberries and almonds is timeless, and adding them to a crisp tart shell elevates the whole experience. It’s a dessert that feels indulgent yet fresh, thanks to the natural sweetness of strawberries and the subtle nuttiness of almonds.

This tart is also wonderfully versatile. It’s ideal for summer when strawberries are at their peak, but you can swap in other seasonal fruits like raspberries or peaches. Whether you’re serving it as a centerpiece for a summer dinner party or enjoying a slice on your patio, it’s a dessert that truly celebrates the season.

Ingredients You’ll Need

Let’s talk about the ingredients that make this strawberry almond tart shine. Each one plays a crucial role in creating this masterpiece, so here’s what you need to know:

• Fresh Strawberries: The star of the show! Look for ripe, red berries with a sweet fragrance. If strawberries are out of season, frozen berries can work in a pinch, but fresh is always best.
• Almond Flour: This is what gives the filling its nutty richness. You can substitute with ground hazelnuts or walnuts for a different flavor profile.
• All-Purpose Flour: Used for the tart crust. If you’re gluten-free, a 1:1 gluten-free flour substitute will work well.
• Butter: Unsalted butter keeps the crust tender and flaky. Make sure it’s cold for the best results.
• Sugar: Adds sweetness to both the crust and filling. You can use coconut sugar if you want a subtle caramel flavor.
• Eggs: Essential for binding the almond filling and giving it structure.
• Vanilla Extract: A classic addition that enhances the flavor of the almond filling.
• Salt: Just a pinch to balance the sweetness and bring out the flavors.

Feel free to experiment with other fruits or nuts, depending on what’s in season or what you have on hand. This recipe is forgiving and adaptable, so don’t be afraid to get creative!

Equipment Needed

To make this tart, you’ll need a few key tools. Don’t worry—most of these are basic kitchen essentials:

• Tart Pan: A 9-inch pan with a removable bottom works best for easy slicing and serving.
• Food Processor: For blending the crust ingredients quickly. If you don’t have one, you can mix by hand with a pastry cutter.
• Rolling Pin: To roll out the crust evenly. A wine bottle works as a substitute if you don’t have one handy!
• Mixing Bowls: You’ll need a couple of bowls for the crust and filling.
• Spatula: Great for spreading the almond filling evenly.

If you’re investing in a tart pan, look for one that’s non-stick for easy cleanup. And if you’re like me and prone to misplacing kitchen gadgets, a simple pie plate can work in a pinch!

How to Make Foolproof Strawberry Almond Tart

1. Prepare the crust: Combine 1 1/4 cups (150g) all-purpose flour, 1/4 cup (50g) sugar, and 1/8 tsp salt in a food processor. Add 1/2 cup (115g) cold unsalted butter, diced. Pulse until crumbly. Add 1 egg and mix until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. Roll out the dough: On a floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch tart pan, pressing it into the edges. Trim excess dough and prick the base with a fork. Chill for 15 minutes.
3. Pre-bake the crust: Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and bake for another 5 minutes. Set aside to cool.
4. Make the almond filling: In a bowl, beat 1/2 cup (100g) sugar, 1/4 cup (30g) almond flour, and 2 eggs until creamy. Stir in 1 tsp vanilla extract.
5. Assemble the tart: Pour the almond filling into the cooled crust. Arrange 1 lb (450g) sliced strawberries on top, pressing gently into the filling.
6. Bake: Reduce oven temperature to 350°F (175°C). Bake the tart for 25-30 minutes, or until the filling is set and lightly golden.
7. Cool and serve: Let the tart cool completely before slicing. Dust with powdered sugar for extra flair!

Pro Tip: If your crust starts to brown too quickly, cover the edges with aluminum foil. This little trick works like magic!

Cooking Tips & Techniques

Here are a few tricks I’ve learned over the years to make this recipe foolproof:

• Keep the butter cold: Cold butter is key to a flaky crust. If it starts to soften while you’re working, pop the dough back in the fridge for a few minutes.
• Don’t overmix: Whether it’s the crust or the filling, mixing too much can affect the texture. Combine ingredients just until they come together.
• Layer strawberries strategically: Start from the outside and work your way in for a pretty, professional look.
• Test for doneness: The almond filling should feel firm but springy when pressed gently.

And if you’re like me and tend to work in a bit of a rush, let me tell you—the tart is very forgiving. Even if your strawberry arrangement isn’t perfect, it will still taste amazing!

Variations & Adaptations

Want to switch things up? Here are some fun ideas:

• Swap the fruit: Use raspberries, blueberries, or sliced peaches for a different twist.
• Make it dairy-free: Use vegan butter in the crust and replace the eggs with flaxseed meal and water.
• Add a glaze: Brush the strawberries with heated apricot jam for a glossy finish.
• Try a nutty crust: Replace some of the flour with ground almonds for extra flavor.

I once tried this recipe with a mix of strawberries and rhubarb—let me just say, it was a game-changer!

Serving & Storage Suggestions

This tart is best served at room temperature or slightly chilled. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. For drinks, I recommend a refreshing iced tea or even a light rosé.

To store leftovers, cover the tart tightly and refrigerate for up to 3 days. You can also freeze it for up to 1 month—just thaw in the fridge overnight before serving. Reheat slices in a 300°F (150°C) oven for 5-10 minutes to revive the crust’s crispiness.

Nutritional Information & Benefits

This strawberry almond tart offers a balance of indulgence and nutrition:

• Calories: Approximately 250 per serving (depending on portion size).
• Key nutrients: Vitamin C from strawberries and healthy fats from almonds.
• Diet-friendly options: Gluten-free and dairy-free substitutions make it adaptable.
• Allergen notes: Contains nuts, eggs, and butter.

Strawberries are packed with antioxidants and vitamin C, while almonds provide a dose of protein and fiber. It’s a dessert that feels indulgent without being overly heavy!

Conclusion

If you’re looking for the perfect summer dessert, this foolproof strawberry almond tart checks all the boxes. It’s stunning, delicious, and surprisingly simple to make. Whether you’re hosting friends or enjoying a quiet evening at home, this tart is sure to bring smiles all around.

Give it a try and let me know how it turns out! I’d love to hear your variations or see your photos—tag me on social media or leave a comment below. Happy baking, and here’s to sweet summer moments!

Frequently Asked Questions

Can I use frozen strawberries?

Yes, you can use frozen strawberries, but they may release more liquid during baking. Thaw and pat them dry before adding to the tart.

What type of tart pan is best?

A 9-inch tart pan with a removable bottom works best for easy slicing and serving.

Can I make the tart ahead of time?

Absolutely! You can make it a day ahead and store it in the fridge. Let it come to room temperature before serving.

How do I prevent a soggy crust?

Pre-baking the crust is essential to avoid sogginess. Make sure to blind bake with pie weights for the best results.

What can I use instead of almond flour?

If you don’t have almond flour, ground hazelnuts or walnuts are great substitutes. They’ll add their own unique flavor to the filling.

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